Ingredients
200 g skinless pork (half fat, half lean), 200 g pork caul fat, 2 eggs, 50 g all-purpose flour, 50 g (about 1/4 cup) pork broth.
Seasonings
500 g vegetable oil (about 50 g will be absorbed), 10 g each sesame oil, salt, cooking wine, scallion, and ginger, and appropriate amounts of Sichuan peppercorns, MSG, and wet starch.
Instructions
1. Finely mince the scallions, peeled ginger, and Sichuan peppercorns, then combine with the ground pork in a bowl; mix in salt, Shaoxing wine, MSG, some of the wet cornstarch slurry, sesame oil, and plain meat broth to form the filling.
2. Crack the eggs into a bowl, add flour and the remaining wet starch, then stir into a batter.
3. Rinse the pork caul fat clean, then cut it into 20 cm (about 8-inch) squares. On one end of each piece, spread the meat filling into a 1 cm (about 1/2-inch) thick strip. Brush the uncovered caul fat with some egg batter, then roll it up into a 2 cm (about 3/4-inch) thick and 20 cm (about 8-inch) long roll. Steam for about 10 minutes, remove and let cool, then cut into 10 cm (about 4-inch) long pieces.
4. Place a wok over high heat and pour in vegetable oil; once hot, coat the caul fat rolls with egg batter and gently lower them into the oil to fry for 1-2 minutes until golden brown, then remove and cut into small sections. This dish is golden and glossy, crispy on the outside and tender on the inside, with a savory and delicious flavor.